{"id":7059,"date":"2026-02-14T15:33:00","date_gmt":"2026-02-14T14:33:00","guid":{"rendered":"https:\/\/mildasberg.se\/?p=7059"},"modified":"2026-06-13T13:26:11","modified_gmt":"2026-06-13T11:26:11","slug":"kopparhimmel-i-fat","status":"publish","type":"post","link":"https:\/\/mildasberg.se\/index.php\/mildasbryggarna\/kopparhimmel-i-fat\/","title":{"rendered":"Kopparhimmel i fat"},"content":{"rendered":"\n

Idag brygger vi v\u00e5r f\u00f6rsta fat\u00f6l! Det blir en av v\u00e5ra favoritsorter, Kopparhimmel. Ett \u00f6l som blev n\u00e4ra perfekt redan f\u00f6rsta g\u00e5ngen. G\u00e5r det att upprepa?<\/em><\/strong><\/p>\n\n\n\n

\"Kopparhimmel\"\/<\/div><\/a><\/div><\/div>\n\n\n\n

Med tanke p\u00e5 att vi blev s\u00e5 n\u00f6jda f\u00f6rsta g\u00e5ngen tyckte vi inte det fanns n\u00e5gon anledning att justera n\u00e5got i receptet egentligen. Trots det s\u00e5 gjorde vi det \u00e4nd\u00e5. Vi bryggde den f\u00f6rsta satsen med Fermentis W-34\/70 j\u00e4st. N\u00e4r vi nu skulle best\u00e4lla saker till den h\u00e4r och en annan lager vi ska brygga senare ins\u00e5g vi hur mycket dyrare den h\u00e4r j\u00e4sten var mot till exempel Fermolager W. Satsen kr\u00e4ver tre paket vilket blir knappt 210 kr j\u00e4mf\u00f6rt med 120 f\u00f6r den senare. Dessutom finns Fermolager i halvkilosf\u00f6rpackning vilket g\u00f6r att man kommer ner i dryga 30 kr f\u00f6r en bryggning ist\u00e4llet. Klart v\u00e4rt att testa tyckte vi. Vi gillar lager s\u00e5 j\u00e4sten vi k\u00f6pte kommer ta slut.<\/p>\n\n\n\n

En f\u00f6r\u00e4ndring till testade vi ocks\u00e5. Vi \u00f6nskade oss lite mer skummig \u00f6l och en sak vi fick fram var att man borde f\u00e5 till en n\u00e5got h\u00f6gre FG. Ett s\u00e4tt att g\u00f6ra det kunde vara att justera m\u00e4sktemperatuten fr\u00e5n 65 till 67 grader. Varf\u00f6r inte testa; vi l\u00e4r oss fortfarande. Vi justerade d\u00e4rf\u00f6r m\u00e4sktemperatur och maltm\u00e4ngd (f\u00f6r att bibeh\u00e5lla ABV).<\/p>\n\n\n\n


Ny utrustning<\/h2>\n\n\n\n

Som ingressen antydde blev detta v\u00e5r f\u00f6rsta fat\u00f6l! Det visste vi v\u00e4l inte p\u00e5 sj\u00e4lva bryggdagen men n\u00e4r vi satt en kv\u00e4ll och pratade straxt efter ins\u00e5g vi v\u00e4l att det \u00e4nd\u00e5 var dags att ta n\u00e4sta steg. P\u00e5 s\u00e5 s\u00e4tt blev vi med en Kegerator X med inbyggt tapptorn, utrustad med fyra Nukatap. Vi har v\u00e4l pratat om att ha tappen p\u00e5 bardisken men p\u00e5 grund av platsbrist d\u00e4r vi hade t\u00e4nkt placera kylen blev detta l\u00f6sningen. \u00d6l p\u00e5 fat \u00e4r en ny sp\u00e4nnande sak att l\u00e4ra sig och det ser vi fram emot!

N\u00e4r vi \u00e4nd\u00e5 var i farten passade vi p\u00e5 att k\u00f6pa ett b\u00f6sfilter att anv\u00e4nda n\u00e4r vi tappar fr\u00e5n bryggverk och j\u00e4shink. Vi t\u00e4nker att det ska spara oss en massa skr\u00e4p och f\u00e5 \u00f6let \u00e4nnu klarare. Det \u00e4r v\u00e4l n\u00e4r vi nu b\u00f6rjat tills\u00e4tta anti glutenmedel (som ju ocks\u00e5 g\u00f6r \u00f6let klarare), och p\u00e5 samma g\u00e5ng kallkrascha ordentligt, som vi ser hur snygg \u00f6len kan bli. Vi f\u00e5r se hur ett extra filter kan hj\u00e4lpa till ytterligare.<\/p>\n\n\n\n

Statistik och ingredienser<\/h2>\n\n\n\n

Kopparhimmel (Batch 403-018-010<\/a>-02)<\/strong><\/p>\n\n\n\n

Stil:<\/strong><\/td>7A. Vienna Lager<\/a><\/td>Bryggdag:<\/strong><\/td>2026-02-14<\/td><\/tr>
Malt\/Ektraktgivare:<\/strong><\/td>M\u00e4skning: 67\u00b0 i 60 min, 75 grader i 10 min<\/strong>
4.36 kg (80,1 %) BestMalz Vienna Malt
600 g (11 %) BestMalz Munich I Caramel Malt
270 g (5 %) BestMalz Pilsen Malt<\/em>
120 g (2,2%) BeltMalz Melanoidin Malt
75 g (1,4 %) Viking Chocolate Dark Malt
18 g (0,3 %) Briess Midnight Wheat Malt<\/td>		ABV
F\u00e4rg
IBU<\/strong><\/td>		5.3 %
31 EBC
30<\/td><\/tr>
Humle:<\/strong><\/td>Koktid: 60 min
<\/strong>19 g Hallertau Magnum, kok 60 min
21 g Hallertauer Mittelfrueh, kok 10 min<\/td>		OG
FG<\/strong><\/td>		1.049
1.010<\/td><\/tr>
J\u00e4st:<\/strong><\/td>3 pkt Fermentis W-34\/70<\/td>M\u00e4ngd:<\/strong><\/td>18.5 L<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Brygganteckningar<\/h2>\n\n\n\n

14 Februari<\/h3>\n\n\n\n

Det blev lite st\u00f6kigare bryggning \u00e4n det brukar nu f\u00f6r tiden. T\u00e4nkte passa p\u00e5 att testa livebryggningen f\u00f6r f\u00f6rsta g\u00e5ngen men den ville inte helt. Likas\u00e5 strulade dataloggningen men vi fick till det med en snabbfix. Det finns lite buggar kvar som st\u00e4ller till det.<\/p>\n\n\n\n

Bryggningen d\u00e5? Vi gjorde en sista justering av m\u00e4sktemperaturen och h\u00f6jde den fr\u00e5n 65 till 67 i hopp om att f\u00e5 lite b\u00e4ttre skum. Chockladmaltens lagersaldo visade sig vara fel s\u00e5 vi ersatte en pytteliten del med vetemalt av samma typ ist\u00e4llet.<\/p>\n\n\n\n

Mitt under m\u00e4skningen gick en fas i huset och vi m\u00e4rkte d\u00e5 inte att spisen, d\u00e4r lakvattnet stod och v\u00e4rmdes, gick p\u00e5 den fasen. S\u00e5 n\u00e4r det var dags att laka var det bara 55 grader varmt. Det blev till att snabbv\u00e4rma med vattenkokare medans uppkoket fortsatte. Lite f\u00f6rsenat fick vi i allt lakvatten dock. Hoppas inte b\u00e4dden hann svalna allt f\u00f6r mycket.<\/p>\n\n\n\n

I skrivandes stund \u00e4r vi halvv\u00e4gs in i koket och f\u00f6r \u00f6vrigt s\u00e5 ser det ju bra ut.<\/p>\n\n\n\n

10 Mars<\/h4>\n\n\n\n

J\u00e4sningen fl\u00f6t p\u00e5 som den skulle. D\u00e5 vi var lite upptagna p\u00e5 annat h\u00e5ll fick den vila en extra vecka innan tappning. N\u00e5gra dagar innan tappning startade vi kallkraschning och ferminatorn sk\u00f6tte sig som den skulle.<\/p>\n\n\n\n

\"J\u00e4skurva<\/div><\/a><\/div><\/div>\n\n\n\n

En, f\u00f6r oss, klassisk j\u00e4skurva fr\u00e5n lagerbryggning. <\/em><\/p>\n\n\n\n


<\/em>Flaskning och v\u00e5r f\u00f6rsta fats\u00e4ttning! Att fylla \u00f6l p\u00e5 fat \u00e4r ju en betydligt enklare process. G\u00f6r rent, desinficera och fyll. Vips s\u00e5 har man 19 l \u00f6l som bara beh\u00f6ver trycks\u00e4ttas med kolsyra och efter en tid \u00e4r det bara att dricka. Det som blev \u00f6ver fr\u00e5n bryggningen fick en sockerl\u00f6sning och tappades p\u00e5 flaska. <\/p>\n\n\n\n

Till sist om v\u00e5r nya Kopparhimmel och fat\u00f6lspremi\u00e4ren<\/h2>\n\n\n\n

Detta blev \u00e4nnu en lyckad batch av detta favorit\u00f6l. Att sitta ute i solen p\u00e5 eftermiddagen med en nytappad, kall Kopparhimmel direkt fr\u00e5n den egna kranen \u00e4r s\u00e5 n\u00e4ra verklig lyx man nog kan komma. Vi \u00e4r helt s\u00e4kra p\u00e5 att det snart blir en bryggning till. Kopparhimmel \u00e4r h\u00e4r f\u00f6r att stanna!

Hur \u00e4r det med fatanl\u00e4ggningen d\u00e5, kanske ni undrar. Det \u00e4r en riktigt trevlig bekantskap och ett kul tillskott. Att ist\u00e4llet fylla p\u00e5 fat spar n\u00e5gra steg och v\u00e4ntan innan provsmakning. Vi anv\u00e4nder \u00e4nnu kolsyreflaskor av den sort man anv\u00e4nder i soda stream. Det fungerar men g\u00f6r att man inte helt enkelt f\u00e5r upp n\u00e5got h\u00f6gt tryck som g\u00f6r att man kan kolsyra snabbt. Ist\u00e4llet har det tagit n\u00e5gon vecka innan kolsyran landat r\u00e4tt. V\u00e5r \u00f6l har beh\u00f6vt betydligt l\u00e4ngre tid f\u00f6r att f\u00e5 den r\u00e4tta smaken i vilket fall s\u00e5 i praktiken spelar det ju mindre roll. Det ska bli sp\u00e4nnande att se vad vi tycker om ett halv\u00e5r eller s\u00e5 men k\u00e4nslan just nu \u00e4r att det var helt r\u00e4tt val och att vi inte kommer \u00e5ngra oss.<\/p>\n","protected":false},"excerpt":{"rendered":"

Idag brygger vi v\u00e5r f\u00f6rsta fat\u00f6l! Det blir en av v\u00e5ra favoritsorter, Kopparhimmel. Ett \u00f6l som blev n\u00e4ra perfekt redan f\u00f6rsta g\u00e5ngen. G\u00e5r det att upprepa?<\/p>\n","protected":false},"author":1,"featured_media":6700,"comment_status":"open","ping_status":"open","sticky":false,"template":"wp-custom-template-inl-gg-f-r-mb","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[136],"tags":[],"class_list":["post-7059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mildasbryggarna"],"gutentor_comment":0,"yoast_head":"\nKopparhimmel i fat - Mildasberg<\/title>\n<meta name=\"description\" content=\"Vi brygger v\u00e5r f\u00f6rsta fat\u00f6l! Det blir en av v\u00e5ra favoritsorter, Kopparhimmel. Den blev n\u00e4ra perfekt redan f\u00f6rsta g\u00e5ngen. 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